Put the chocolate in a large bowl and set aside.
In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour.
Transfer the chocolate mixture to the bowl of a standing electric mixer, or use a hand-held mixer and bowl, and whip on high speed, until creamy and fluffy. Use as desired. May be stored covered in the refrigerator for up to 1 week.
More Recipes and Ideas:
Lighter Chocolate Chip Cookies, Chocolate Tangerine Cannoli Cupcakes, Gilbert Ganache-fried Cupcakes: Chocolate Seltzer Cupcakes with Ganache, Banana Frosting, and Caramelized Banana, Rum Cake Recipes, Cream Cheese Frosting Recipes, Chocolate Fudge Recipes, Tiramisu Recipes, Pecan Pie Recipes, Sponge Cake Recipes
Thank you! your flag was submitted.